if you really like vinegar you should try picallili it's a pickle consisting of tiny onions cauliflower florets and I believe cucumber and other veg in a mustard based sauce depending on the brand it can be very sharp usually served with cold meats cheese etc it helps to cut through the fatty taste you sometimes get with cold beef or ham
I’m a chef, here’s foolproof girlie pud mix200g plain flour, 200 ml, milk, 3 large eggs.lard.mix every thing, except lard, season well( even add rosemary.then chill for i hour.turn oven on high, put a small knob of lard into a yorkie pud try and put in oven.heat till lard starts to smoke.carefully take out and half fill each mold.bake for 20 to 25 mins till risen and crisp( don’t open door whilst cooking.good luck.xx
In yorkshire my grandmother served yorkshire pudding, made using the fat from the cooked beef joint, with gravy and vegetables before serving the meat.
Why toad in the hole was given this name because it resembles toad peeking from a crevice made from crispy batter. HP brown sauce with a great pork pie is lovely. You can also get sherry trifle
You can't just have Haggis on it's own like that, it would be really dry. You need to try it as Haggis, Neeps and Tatties, which is basically Haggis with mashed swede and mashed potato. It's best served with a whisky and cream sauce. I work as a Chef in Devon, but my boss used to own business in Scotland for a few years and likes to bring Scottish food to the South West. As someone else said in the comments Caledonian Chicken is also delicious which is Chicken rolled and stuffed with Haggis, which again goes well with the whiskey and cream sauce too. Apologies to any Scots if it's not traditional to them how we have done it, I'm half english and half Irish so don't blame me haha :D Also Toad in the Hole simply has to be with freshly made Yorkshire Pudding. Pre-made shop bought ones just aren't the same. It 's also much better with some nice homemade onion gravy to stop it being dry.
You need to try a fresh scotch egg still warm and with the egg yolk runny inside. Other meats etc are also used. Locally I can get black pudding and chorizo scotch egg and even one with fish.
So good to see an American willing to try different foods, and grab a proper forkful rather than a tiny piece and react as if it were poison...I give you 10/10 for open mindedness...😁
@@jeffgraham6387 yes I thought the same till she explained she learnt English through American tv , it still strange to hear her and know she is from Austria
What a pair of lovely people! Thoroughly enjoyed watching this! I stumbled across your channel a couple of days ago and I'm glad I subscribed! Keep it up, you've got a new loyal follower in me! Sending love from West Yorkshire!
This is one of the first one of these kinda videos I have approved of all the food choices. Great work Ollie, glad you have been converted to the HP sauce. You have to try the toad in the hole again with gravy, preferably home made it makes a big different.
That lady looks like a super model. You went so classic on the food choices, I was surprised you didn't go for apple crumble and custard instead of trifle for the desert.
Scotch eggs and Branston pickle, lovely, the King of pies has got to be steak and kidney, yum, and my mum makes the best sherry trifle in the world, to die for. but the best of all was my nan's rice pudding made with nutmeg and evaporated milk baked in the oven with nutmeg sprinkled on top, it would form a skin on top which was the best part if you ever get a chance to try it cooked like that you really must.
This is great. You've done food stuffs from England, Wales and Scotland. Now, is there a place in London tjat has a Northern Irish bakery for you to try some Irish Soda bread (Fried) and Potato bread (Fried) with your bacon and eggs for breakfast. Now this is a very satisfying breakfast with your HP sauce. 👍👍 john
Good selection. I'd retry the toad in the hole. homemade, and fresh out the oven with onion gravy, would be far better. Also, another classid pud to try, jam roly poly with custard. A classic for a reason.
It's an American trait. They'll use a knife to cut things up but then put it straight back down, using just the fork to eat with...and yes, the wrong way round! lol
The picture on the front of a bottle of HP is the Houses of Parliament because the HP stands for Houses of Parliament. It was invented in the kitchens there
That would be unheard of in Staffordshire it's a given law that you must try a oatcake with various fillings and entice visitors to do the same,if not you should be pilloried and shamed in front of the Gladstone Bottle Oven Museum ;-)
It isn’t a Welsh dish. It’s English. They also called it Scotch Rabbit. Welsh and Scotch in this context is pejorative, meaning it’s probably the best that the peasants could afford, they couldn’t afford the real thing (rabbit).
In the east of Scotland we put brown sauce on our fish and chips (chippy sauce)...HP type sauce thinned down a bit with vinegar. Usually added to pretty much anything from the chippy (not the deep-fried Mars Bar though).
Last year we spent some time touring New Zealand and in most small town bakeries there is usually a selection of a dozen to twenty pies. Some are common, but some are different in different areas. One that I loved and always looked out for was bacon and egg pie. Delicious.
As an English man I have to say that Scottish fish and chip shop brown sauce is the best I have ever tasted, many shop owners have their own recipe, I remember well when following Durham Wasps ice hockey team, one particular shop in Edinburgh (Murrayfield Racers) the team bus always stopped at for a fish supper after having drank a couple of pints after the game, those were the days.
America has a brown sauce known a A-1 sauce. From what I understand, the British took it tonAmerica. The trifle needs vanilla wafers layered between the layers.
Hi Vanessa, just found your channel and I'm binging. The 'Toad In The Hole'. Knew you were going to say it was dry. It should have been drenched in thick hot, onion gravy. Also best eaten at least warm. I advise you to try it again.
A traditional extra with a Welsh breakfast is Laver Bread. It does not contain bread or laver! It is a seaweed based spread of boiled Irish Sea seaweed. It is very unappealing to look at but rolled with oatmeal it is added to a fried breakfast. For dessert try Welsh Cakes, a flat scone/pancake griddled on a bakestone. Another Welsh dessert is Bara Brith (Speckled Bread). It's a dark enriched flour fruit cake where the currants and raisins have been steeped in tea. Usually eaten cold but often buttered.
Trifle is my all time favourite dessert, in all its forms. But you can't beat a good quality Sherry Trifle, or try chocolate Trifle with a cap full of amaretto or cointreau poured over it..... Amazeballs! And if you like chopped canned tomatoes on your breakfast, try stirring in a dollop of HP, it elevates the humble tomato to another dimension.
Further UK desserts, Raspberry Jam Roly-Poly (steamed or baked versions), treacle Spotted Dick, Bread Pudding, Rice Pudding and Gypsy Tart from South East England. I have cooked all of these British dishes and more for my American friends.
Yorkshire Pudding can also be eaten as a dessert. Try it with either syrup or maple syrup. In fact you can have a three course meal and have Yorkshire Pudding with each course; Yorkshire Pudding with onion gravy to start. Followed by a traditional Sunday lunch with Yorkshires. Finished off with Yorkshire Pudding and syrup.
Homemade Sherry Trifle, on bottom pieces of sponge biscuit, then some tinned fruit no juice, then sprinkle some sherry over it (let it soak into the sponge not too much sherry though, cover with jelly of your choice, put in fridge leave to set, then cover it with a layer of custard (let it go warm first so as not to melt the jelly) back in fridge to set, top off with whipped cream.
Don't write off Toad in the hole because you had a naff shop brought one. Just make one at home, really very simple. Pancake batter with sausages baked in the oven, simples! Another way to eat yorkshire puddings is cold with jam.
I'm sure you'll enjoy a trip to a local bakery in Scotland (not Greggs) and try the freshly baked goods. My personal favourites are cheese scones, scotch pies, macaroni and cheese pies, perkins biscuits, shortbread, ecclefechan tart, border tart, macaroons, gingerbread, tipsy laird (a cake and fruit dowsed in sherry), and other wonderful things. My local bakery does 4 individual cakes for £1.
I ate scotch eggs and bangers and mash at Renfaire and loved them. Tried full English breakfast at Universal Orlando and loved everything but the black pudding. It was edible but didn't care for it at all.
The American equivalent to HP sauce is A-1 steak sauce , with the only difference I think and correct me if I'm wrong, A-1 has Worcestershire sauce in it and HP sauce doesn't
You'd be the perfect dinner guest! Welsh rarebit, by the way, should have a little stout (dark beer) in the cheese mixture with the mustard and you can also add a dash of Worcestershire sauce. Done properly, it's worth 15 out of 10.
If you like pies, could I suggest you make a cornbeef, onion & potato pie. My wife never heard of it before until I made it for her and she fell in love with it, especially my pastry! Also could I suggest you try steamed leek pudding, fond memories of my mum making it for dinner on a cold winters day growing up.
Toad in the hole without gravy is just criminal!
All I was thinking is... Am I the only one that folds it and eats it like a sandwich 😂😂
I use ketchup
@@malex4321 What, no that is sin haha. I would have it with at least 3 sausages, big pile of mash on top and then like an onion gravy! mmm
brown sauce for me
@@mayclesyrup7348 English Calzone?
One of the classic English desserts is Sherry trifle. The sponge in the bottom is soaked in sherry which transforms the dish into an adult dessert!
My Mum’s sherry trifle is so potent you wouldn’t drive afterwards!
Home made trifle so much better than those small shop bought ones.
@@sandracopperwheathunt567 I can assure you I was not contemplating anything other than a home-made one.
No gravy with Toad in the hole, why would you even serve that?
I agree. It should be illegal to serve toad in the hole without gravy.
Like chips without salt,or pie without mash,just wrong.
Of course its dry,its got no gravy.
And should be eaten with greens or sprouts.
Cause he's too posh!
Onion gravy.
Yup so wrong
if you really like vinegar you should try picallili it's a pickle consisting of tiny onions cauliflower florets and I believe cucumber and other veg in a mustard based sauce depending on the brand it can be very sharp usually served with cold meats cheese etc it helps to cut through the fatty taste you sometimes get with cold beef or ham
Lovely with scotch eggs too
I love piccalilli have it with pate and cheese sandwiches awesome
Corned dog n piccalilli on warbies toastie mmmmmm......
Signing off saying 'see you next Tuesday' 😂😂 brilliant! in England thats a polite/jokey way to call someone a c*nt apon departure 😅 C U Next Tuesday
I immediately thought the same thing but i'm betting it wasn't intentional,which makes it funnier.
Yes.... I had forgotten about that, not heard it for years....
My college tutor said that when me and my class left her class when I was in the first year 3 years ago 🤣🤣 bloody fantastic
Like in another video when she looked into the camera and said, “I love roasts”......it seemed intentional 😋
I reply "Tuesday, Wednesday and Thursday"
Bubble & Squeek, with a runny-yoked fried egg on top!! 😋😋😋
Literally the best food, such awful ingredients combined into something brilliant
Boxing day special
And black pudding ☺️
Gastro Porn
I’m a chef, here’s foolproof girlie pud mix200g plain flour, 200 ml, milk, 3 large eggs.lard.mix every thing, except lard, season well( even add rosemary.then chill for i hour.turn oven on high, put a small knob of lard into a yorkie pud try and put in oven.heat till lard starts to smoke.carefully take out and half fill each mold.bake for 20 to 25 mins till risen and crisp( don’t open door whilst cooking.good luck.xx
My grandma’s trifle had so much sherry in it your eyes would water.
Ah, proper trifle
Mine used to put whisky in hers if she didn't have any sherry, same quantity as the sherry so no driving afterwards!
Usually enough alcohol to sustain a flame....
And rum trifles, don't forget rum trifles. It's easy to eat too much of them and then find out that your legs have mysteriously stopped working.......
In yorkshire my grandmother served yorkshire pudding, made using the fat from the cooked beef joint, with gravy and vegetables before serving the meat.
"Let's crack the first one out"? What an opening line 😂😂
😅 Oops !! 😅
Why toad in the hole was given this name because it resembles toad peeking from a crevice made from crispy batter. HP brown sauce with a great pork pie is lovely. You can also get sherry trifle
Golden syrup pudding with custard. You have to try that.
@Fat Jack is there another? Lol
@Fat Jack mate you need to launch a preemptive strike. Order some online. Now. problem solved. If not..ill keep you in my prayers, poor fella lol
You should have had the HP sauce with the Toad in the Hole. Missed opportunity.
Nah
You can't just have Haggis on it's own like that, it would be really dry. You need to try it as Haggis, Neeps and Tatties, which is basically Haggis with mashed swede and mashed potato. It's best served with a whisky and cream sauce. I work as a Chef in Devon, but my boss used to own business in Scotland for a few years and likes to bring Scottish food to the South West. As someone else said in the comments Caledonian Chicken is also delicious which is Chicken rolled and stuffed with Haggis, which again goes well with the whiskey and cream sauce too. Apologies to any Scots if it's not traditional to them how we have done it, I'm half english and half Irish so don't blame me haha :D Also Toad in the Hole simply has to be with freshly made Yorkshire Pudding. Pre-made shop bought ones just aren't the same. It 's also much better with some nice homemade onion gravy to stop it being dry.
100% Correct Sir.
I love haggis with a full breakfast.
I'm in my 50s and would never have entertained this and black pudding, until a couple of years ago.
Scotch whisky does not have an e. Your boss will be mortified 😁
@@myoung7654 However, I note the poster is half Irish...and Irish Whiskey is spelled with an "E"....perhaps this is what he's thinking about...
Haggis is vile 🤮🤮
This girl is sooo cute and loved this video of the couple. Thanks for sharing.
Brown sauce is good in beef stews and steak pies! It compliments the dishes so well also best on a good English fry up 😋
A lot of these will usually be served with accoutrements (other items like veg, potatoes n gravy)
A little Hp brown and pepper on cheese on toast you could also slice some red onion on as well
Love this lady. Very funny and witty..
You need to try a fresh scotch egg still warm and with the egg yolk runny inside. Other meats etc are also used. Locally I can get black pudding and chorizo scotch egg and even one with fish.
So good to see an American willing to try different foods, and grab a proper forkful rather than a tiny piece and react as if it were poison...I give you 10/10 for open mindedness...😁
She’s not American she’s from Austria
@@josephgittos3787 ...my mistake, she sounds American.
@@jeffgraham6387 yes I thought the same till she explained she learnt English through American tv , it still strange to hear her and know she is from Austria
Another incredible video! Can’t wait to see the next one! I’m craving trifle now 🥰❤️
You missed one out for breakfast was black pudding.but glad to see you liked most of them
Bacon sarnie with Brown sauce. Heavenly.
Also to have salted butter.
mmm...bacon sarnie with brown sauce 🤤😋👌
Brown sauce is kept in the cupboard, not the fridge!
Ketchup goes in the fridge.
Toad in the Hole with Mashed potatoes and gravy will elevate it! :)
The HP of the sauce is actually House's Of Parliament, that's why you saw Elizabeth Tower, which holds Big Ben, in the picture on the front
Brown sauce goes in the cupboard not the fridge. Welsh rarebit is best with a poached egg on top
What a pair of lovely people! Thoroughly enjoyed watching this! I stumbled across your channel a couple of days ago and I'm glad I subscribed! Keep it up, you've got a new loyal follower in me! Sending love from West Yorkshire!
Ha ha ha the countdown music ! Great choices
warm scotch egg where you burst the yoke is luverly
HP sauce is Houses of parliament sauce, hence the picture. Harold Wilsons favorite. Invented in Basford
Nottingham.
Owned by Danone - unfortunately
Imagine growing up in a world without Trifle.
That's not "growing up", it's being raised (like farm animals or plants).
The big thing I miss since my mum
passed away has been her trifle. I have not had any as good since.
Coyi
@Antny -WHU Or Marmite!!
😂 those poor Americans!!
HP Sauce mixed in with your mash when having bangers n mash and also used to have it mixed in with shepherds and cottage pie. Very nice indeed :-)
This is one of the first one of these kinda videos I have approved of all the food choices. Great work Ollie, glad you have been converted to the HP sauce. You have to try the toad in the hole again with gravy, preferably home made it makes a big different.
That lady looks like a super model.
You went so classic on the food choices, I was surprised you didn't go for apple crumble and custard instead of trifle for the desert.
I wouldn't quite go as far as a supermod. Possibly a part-time model or an air hostess in the 1960s.
And definitely way out of my league 😜
If he is your partner he did good.
brown sauce with black pudding is the ONE
Scotch eggs and Branston pickle, lovely, the King of pies has got to be steak and kidney, yum, and my mum makes the best sherry trifle in the world, to die for. but the best of all was my nan's rice pudding made with nutmeg and evaporated milk baked in the oven with nutmeg sprinkled on top, it would form a skin on top which was the best part if you ever get a chance to try it cooked like that you really must.
In my family trifles always had sherry in the sponge base
Where’s the tikka masala?! (Our national dish!)
Also try welsh cakes...they’re so yum.
i didnt think id ever see an american eat welsh rarebit, as a welshman, im proud
She not American she’s from Austria
@@tonylock4999 Did she learn English in the States because she doesn’t have a Arnie accent?
Cymru am byth 💪
This is great. You've done food stuffs from England, Wales and Scotland. Now, is there a place in London tjat has a Northern Irish bakery for you to try some Irish Soda bread (Fried) and Potato bread (Fried) with your bacon and eggs for breakfast. Now this is a very satisfying breakfast with your HP sauce. 👍👍 john
As a Brit I just want to say how proud I am of the diversity of colour in our cuisine. #TasteTheRainbow
Good selection. I'd retry the toad in the hole. homemade, and fresh out the oven with onion gravy, would be far better.
Also, another classid pud to try, jam roly poly with custard. A classic for a reason.
Spotted Dick is pretty tasty too. Navy chefs used to make huge ones for the crew, named boiled baby.
Vanessa, I love how you use your cutlery the wrong way round, that's so cute.
It's an American trait. They'll use a knife to cut things up but then put it straight back down, using just the fork to eat with...and yes, the wrong way round! lol
Brown sauce over cooked breakfast!..is the bomb!
This is so amazing, all the dishes from my childhood Sunday trifle after a roast, sausage sandwiches with brown sauce in the evening ❤️
The picture on the front of a bottle of HP is the Houses of Parliament because the HP stands for Houses of Parliament. It was invented in the kitchens there
should have put some brown sauce on the haggis... it's lovely and some mash and swede....yumm
Toad in the hole sounds better than Sausage in the hole which has other connotations
you should try Yorkshire curd tart and rate that
Brown sauce on chips...match made in heaven 🤤
Same I use the plastic bottle since I can squeeze the life out of it and can layer every chip on my plate.
Chips and gravy is fantastic as well.
I'm Welsh. 51 years old. And never had a rarebit. And yet I love cheese on toast. Keep meaning to make some but never get around to it.
That would be unheard of in Staffordshire it's a given law that you must try a oatcake with various fillings and entice visitors to do the same,if not you should be pilloried and shamed in front of the Gladstone Bottle Oven Museum ;-)
It isn’t a Welsh dish. It’s English. They also called it Scotch Rabbit. Welsh and Scotch in this context is pejorative, meaning it’s probably the best that the peasants could afford, they couldn’t afford the real thing (rabbit).
Love the way you cheered your scotch egg's 😁🥂
This was a good video, it would be good to see the food you grew up with.
In the east of Scotland we put brown sauce on our fish and chips (chippy sauce)...HP type sauce thinned down a bit with vinegar. Usually added to pretty much anything from the chippy (not the deep-fried Mars Bar though).
The only time I had haggis was in a fancy hotel in Scotland and they served it with a beautifully soft fried egg and it was amazing!
Bullshit mate its gross
Bread and butter pudding ( spiced up with melted white vanilla chocolate and Bourbon in the custard )
Last year we spent some time touring New Zealand and in most small town bakeries there is usually a selection of a dozen to twenty pies. Some are common, but some are different in different areas. One that I loved and always looked out for was bacon and egg pie. Delicious.
Bacon & egg pie ? Is that like flan / quiche Lorraine ?
You can't have Toad in the Hole without gravy!
Place a lightly poached egg on your (warm) Welsh Rarebit...it's called Buck Rarebit and is a thing of beauty...
The recipies for Welsh Rarebit I use has beer among the ingredients. It makes a different less runny topping.
As an English man I have to say that Scottish fish and chip shop brown sauce is the best I have ever tasted, many shop owners have their own recipe, I remember well when following Durham Wasps ice hockey team, one particular shop in Edinburgh (Murrayfield Racers) the team bus always stopped at for a fish supper after having drank a couple of pints after the game, those were the days.
HP sauce is amazing on a english breakfast, or bacon/sausage sandwich😍😍
Really glad you liked the haggis. It's so reviled but actually good
America has a brown sauce known a A-1 sauce. From what I understand, the British took it tonAmerica. The trifle needs vanilla wafers layered between the layers.
Mom always made 2 trifles at Christmas and birthdays.. 1 trifle for sharing, 1 trifle for me 😊
Hi Vanessa, just found your channel and I'm binging. The 'Toad In The Hole'. Knew you were going to say it was dry. It should have been drenched in thick hot, onion gravy. Also best eaten at least warm. I advise you to try it again.
I like HP (Houses of Parliament) sauce with bacon and sausages.
That's literally its purpose.
I have it on scrambled egg
Yep, it's for any meat product you want to put a kick into, I will have it with like a cheese and bacon tostie or even on a corned beef sandwich
Is that actually what the HP stands for? I'm 23 and just finding this out from your comment.
@@chanchito4401 yeaah, that's why generic brown sauce is called 'brown sauce' HP has a picture of Parliament on
A traditional extra with a Welsh breakfast is Laver Bread. It does not contain bread or laver! It is a seaweed based spread of boiled Irish Sea seaweed. It is very unappealing to look at but rolled with oatmeal it is added to a fried breakfast. For dessert try Welsh Cakes, a flat scone/pancake griddled on a bakestone. Another Welsh dessert is Bara Brith (Speckled Bread). It's a dark enriched flour fruit cake where the currants and raisins have been steeped in tea. Usually eaten cold but often buttered.
Trifle is my all time favourite dessert, in all its forms. But you can't beat a good quality Sherry Trifle, or try chocolate Trifle with a cap full of amaretto or cointreau poured over it..... Amazeballs!
And if you like chopped canned tomatoes on your breakfast, try stirring in a dollop of HP, it elevates the humble tomato to another dimension.
Further UK desserts, Raspberry Jam Roly-Poly (steamed or baked versions), treacle Spotted Dick, Bread Pudding, Rice Pudding and Gypsy Tart from South East England. I have cooked all of these British dishes and more for my American friends.
Brown Sauce (HP) only, buttered sandwiches with a cup of tea , beautiful
Try a Manchester Tart (not what you think) Pastry, custard, jam and coconut. Amazing!
Yorkshire Pudding can also be eaten as a dessert. Try it with either syrup or maple syrup. In fact you can have a three course meal and have Yorkshire Pudding with each course; Yorkshire Pudding with onion gravy to start. Followed by a traditional Sunday lunch with Yorkshires. Finished off with Yorkshire Pudding and syrup.
Toad in the hole must be with a rich thick gravy and brown sauce
Toad in the hole without gravy is a sin! Great selection altogether and to top it off you love brown sauce...I love that!!
Don't forget to try some 'Chim-Chimeny Soup' and 'Cor Blimey Pie' ...(OK I may have just made those up)
Homemade Sherry Trifle, on bottom pieces of sponge biscuit, then some tinned fruit no juice, then sprinkle some sherry over it (let it soak into the sponge not too much sherry though, cover with jelly of your choice, put in fridge leave to set, then cover it with a layer of custard (let it go warm first so as not to melt the jelly) back in fridge to set, top off with whipped cream.
Don't write off Toad in the hole because you had a naff shop brought one. Just make one at home, really very simple. Pancake batter with sausages baked in the oven, simples! Another way to eat yorkshire puddings is cold with jam.
My Grandma used to cook me tripe and onions when I visited. Yummy!
You need to try the Scottish desert Cranachan - raspberry, double cream, oats and whisky.
Ohh that‘s very up my street! Can‘t wait to try it in Scotland next year 🏴
I'm sure you'll enjoy a trip to a local bakery in Scotland (not Greggs) and try the freshly baked goods. My personal favourites are cheese scones, scotch pies, macaroni and cheese pies, perkins biscuits, shortbread, ecclefechan tart, border tart, macaroons, gingerbread, tipsy laird (a cake and fruit dowsed in sherry), and other wonderful things. My local bakery does 4 individual cakes for £1.
@Rule Britannia not the easiest of cheeses to get these days.
Crumble - apple, peach, or rhubarb.
YES!!!!!
HP sauce, one in use, one in reserve and an emergency bottle for "just in case" food of the Gods
The best sauce ever made!
The only sauce bacon sandwiches need
Bacon sandwiches need Branston pickle (try it before you balk). HP is supreme on eggs.
What's your view on the HP Fruity variant? I always liked that when I was a bairn, but I haven't had it recently.
Plain brown sauce is so much better than HP. Daddies is better also.
Can’t believe you finished the video with.... see you next Tuesday !
Try HP sause in baked beans, its a game changer, also chop some bacon up in there too 👌
John Woodberry,try crumbling an Oxo cube into your baked beans mate,it's a winner!
@@pleasantville4529 sounds like a plan 👌
HP brown sauce is great with macaroni cheese!
My mum makes a serious Sherry Triffle. Get that Sherry in there.....mmmmmmm
Try brown sauce on pasta with some grated cheese on it. Glorious.
The biggest mistake with Marmite is people spread it too thick, just the thinnest scrapping on toast is lovely
Cornish Pasty (preferably with ketchup/brown sauce)
Love the table - where did you get it from?
Whoever made that has great taste, a keen eye and can certainly escape the gulag if they needed to
You should have put the HP sauce on the toad-in-hole.
I ate scotch eggs and bangers and mash at Renfaire and loved them. Tried full English breakfast at Universal Orlando and loved everything but the black pudding. It was edible but didn't care for it at all.
The American equivalent to HP sauce is A-1 steak sauce , with the only difference I think and correct me if I'm wrong, A-1 has Worcestershire sauce in it and HP sauce doesn't
You've gotta try a British classic... Apple Crumble and Custard 🍏😋😋
You'd be the perfect dinner guest! Welsh rarebit, by the way, should have a little stout (dark beer) in the cheese mixture with the mustard and you can also add a dash of Worcestershire sauce. Done properly, it's worth 15 out of 10.
Christmas vegetarian food in the UK is great. ...jacket potato and all the steamed boiled xmas seasonal veggies. I love them
If you like pies, could I suggest you make a cornbeef, onion & potato pie. My wife never heard of it before until I made it for her and she fell in love with it, especially my pastry! Also could I suggest you try steamed leek pudding, fond memories of my mum making it for dinner on a cold winters day growing up.
Baked beans on toast, with grated cheddar cheese on top 🤘🏻
With Worcestershire sauce
Beans on toast with a fried egg on top and grated cheese with brown sauce
I tend to use a strong sting-y cheddar and the slightest smear of Marmite to deflect the sugariness in tinned baked beans.
With a small amount of brown sauce in the beans
@@MagentaOtterTravels it sounds gross but it really isn’t.
A freshly made Scotch egg is amazing, compared to chilled supermarket versions. Still warm, slightly runny yolk. Delicious
Sadly, you cannot see Big Ben on the bottle of HP sauce. Big Ben is the bell inside of the clock tower.
My nan used to used to use Angel Delight in her trifles instead of custard. Get Vanessa to try Angel Delight, especially my fave Butterscotch.
My favourite as well Butterscotch! Mmmmm